20 Minute Butter and Onion Sauce
If you have ever made Marcella Hazan’s glorious butter and onion tomato sauce, then you know that it can take a bit of time to make (even though it is considered to be the simplest of her sauce recipes). It tastes phenomenal, but I would rather save it for a Sunday dinner. Here is a ‘weeknight version‘ that’s ready in half the time of the original recipe. The sauce is cooked at a higher temperature but the butter and onion flavours still shine through.
- Preparing Time: 5 minutes
- Total Time: 25 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1 medium onion peeled and cut in half
- 5 tbsp unsalted butter
- 2 cups plain pureed tomato sauce
- 1-2 handfuls italian grated cheese (parmesan, grana padano, or romano)
- 1 lb bavette pasta (or other long pasta)
- Carbohydrate 0.00881233333333333 g
- Cholesterol 25.4416666666667 mg
- Fat 9.598035 g
- Fiber 0.000311666675408681 g
- Protein 0.100785 g
- Saturated Fat 6.07855436666667 g
- Serving Size 1 1 Serving (87g)
- Sodium 1.3024 mg
- Sugar 0.00850066665792465 g
- Trans Fat 0.671901799999999 g
- Calories 85 calories
Heat the ingredients in a small or medium covered saucepan, over high heat. When the sauce starts to boil, slightly reduce heat to medium-high and leave the lid ajar. Continue cooking for another 15-20 minutes. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Discard the onion from the sauce and toss with well drained pasta. Sprinkle a couple of handfuls of your choice of grated Italian cheese and serve. MAKES 4-6 SERVINGS
